Ingredients for 6 people:

• 500 grams of flour of bran
• 3 eggs
• salt
• a “dentice” fish of 1kilo
• 100 grams of grated bread
• 500 grams of little tomatoes of Leverano
• a clove of garlic
• parsley
• 100 centilitre of “extravergine oil” of olive
• 50 centilitres of white wine
• red shrimps of the Jonio. 

Proceedings

Mix the flour with water, 2 eggs and the oil “extravergine”. Roll out the dough, and cut it in little squares of 5 centimetres.

Boil the “dentice” fish and after clean it from fish-bones, drawn the whole pulp and mix with the grated bread adding parsley, pepper, salt, a yolk of egg. With this mixture you have to create little balls that will serve to fill the squares of pasta, which they will be closed to form the “ravioli”.

Once ready they will resting for two hours around flouring them. Put in a pot 50 centilitres of “extravergine” oil of olive and the clove of garlic; when the oil is hot, put in the pot the little tomatoes, the white wine, parsley, shrimps.

Cook for 10 minutes, if it requires add a little bit water of cooking of the pasta, put the cooked “ravioli” in the pot for few seconds.

Serve in the dishes with corianders of parsley.